Instructions:
For the Crust:
- Combine the flour, sugar, and salt in the bowl of a food processor. Pulse in the Kerrygold Unsalted Butter until pea-sized clumps exist throughout. Pulse in the Kerrygold Aged Cheddar Cheese to combine barely. Pour the vinegar into your ice water and stir. Add about 5 tablespoons of the water mixture into the bowl of the processor and pulse a bit. Add water a tablespoon more at a time until the mix begins to come together into a shaggy dough. Don’t overwork it.
- Dump the dough out onto a clean surface and bring it together into a ball. Cut the dough in half and flatten each piece into a disk. Wrap in plastic wrap and allow to chill in the fridge for at least 2 hours.
To Prepare the Pie:
- Preheat the oven to 425 degrees F.
- Use a floured rolling pin to roll out half of the dough onto a floured surface into a circle about an inch wider than your pie plate on all sides. Roll the dough back onto the pin and then unroll it into the pie dish.
- Brush a thin layer of the egg white wash onto the pie dough and place in the freezer while you prep your filling.
- Combine the sliced apples with the sugar, brown sugar, flour, lemon juice, spice, vanilla, and salt. Toss to evenly coat the apples.
- Gently ease the dough into the edges of the pie dish and dump the filling into the prepared pie dish. Roll out the second half of dough onto a flour surface and use it to cut lattice strips or top your pie. Cut a few vent strips into the top of the pie if you opt out of a lattice and crimp the edges of the pie together as desired.
- Brush a thin layer of the egg white wash on top of the pie dough and place in the oven.
- Decrease the oven heat to 400 degrees F and bake for 20 minutes. Decrease the heat to 375 degrees F and bake for an additional 30 minutes or until the filling is bubbling under the crust. You can top the pie crust with a sheet of aluminum foil if it begins to look too dark. Allow to cool completely prior to cutting!